Black Bean and Corn-Topped Potatoes

Name: Black Bean and Corn-Topped Potatoes
Prep time: 14 min
Cook time: 14 min
Total time: 14 min
Yield: 4
Cuisine: Global
Ingredients: 680 grams baking potatoes; 425 grams no-salt-added black beans (such as Eden Organic), rinsed and drained; 1 teaspoons chili powder; 355 milliliters frozen whole-kernel corn; 59 milliliters chopped fresh cilantro; 2 garlic cloves, minced; 1 teaspoon ground cumin; 28 grams 1/4 cup reduced-fat shredded cheddar-Jack cheese (such as Cabot); 118 milliliters chopped onion; 355 milliliters fresh salsa

You can never have too many side dish recipes, so give Black Bean and Corn-Topped Potatoes a try. Watching your figure? This gluten free and vegetarian recipe has 269 calories, 10g of protein, and 3g of fat per serving. This recipe covers 17% of your daily requirements of vitamins and minerals. This recipe serves 4. A mixture of cheddar-jack cheese, salsa, whole-kernel corn, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes around 14 minutes.

Instructions

Pierce potatoes with a fork; arrange in a circle on paper towels in microwave oven. Microwave at HIGH 10 minutes, turning and rearranging potatoes after 5 minutes.

Ingredients you will need

Potato

Equipment you will use

Paper Towels

Microwave

Oven

While potatoes cook, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.

Ingredients you will need

Cooking Spray

Potato

Equipment you will use

Frying Pan

Add onion and next 3 ingredients; saut 3 minutes. Reduce heat to low.

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Onion

Add beans, corn, and salsa; cook 4 minutes or until thoroughly heated.

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Beans

Salsa

Corn

Split potatoes lengthwise, cutting to, but not through, other side. Fluff with a fork. Spoon about 1 cup bean mixture over each potato. Top each serving evenly with cheese and cilantro.

Ingredients you will need

Cilantro